Gluten Free Chocolate Chip Pumpkin Muffins

I completely understand how hard it is to give up sugar when you love, love, love it. Most days, I have it under control. Knowing that stress and sugar are connected biologically by design helps me curb my craving by curbing my stress. But heck, I'm human, and sometimes sugar is a much-needed S.O.S. So last week, when things were happening that I didn't understand (I'm trying), I cooked these up in what I call #emotionalbaking. They turned out to be pretty insane. They're light, moist and easy to make when you're in a hurry to sweeten up your situation. Enjoy!

Ingredients - Wet

1 cup room temp organic pumpkin puree (save the rest for a second batch or make a pumpkin smoothie - pumpkin, banana, almond milk, honey, vanilla, pumpkin pie spice.)
¼ cup melted coconut oil
¼ cup pure maple syrup
¼ cup coconut sugar, coconut sugar is lower glycemic
1 egg, beaten
1 tsp vanilla extract

Ingredients - Dry

2 cups gluten free oat flour
½ cup almond meal/flour
1 tsp baking soda
½ tsp baking powder
2 T ground cinnamon
1/2 T ground nutmeg
1/2 T ground ginger
1 tsp ground allspice
¼ tsp salt
¾ cup vegan mini chocolate chips + 2 T for topping

Instructions

Preheat oven to 350°F.
Whisk pumpkin, coconut oil, maple syrup, sugar, egg, and vanilla to a large bowl until well mixed.
Combine oat flour, almond meal, baking soda, baking powder, spices and salt in another bowl.
Slowly combine dry ingredients with wet ingredients until all flour is mixed in. Fold in chocolate chips.
Pour batter evenly into muffin pan lined with unbleached cupcake liners.
Top with 2 tablespoons chocolate chips.
Bake for 20-25 minutes.
Enjoy warm or room temp. Store in airtight container at room temp.